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Crispy Pork Lettuce Wraps with Spicy Cucumbers
2
Steps
- Diagonally score fat side of pork belly, cutting through fat but stopping at flesh and spacing about ¼" apart. Season pork with salt and pepper and sprinkle with 1 Tbsp. brown sugar. Wrap tightly in plastic wrap and let sit at least 2 hours, or chill up to 2 days.
- Preheat oven to 400°. Unwrap pork and place in the smallest baking dish you can. Add chiles de árbol, star anise, soy sauce, remaining 1 Tbsp. brown sugar, and 1¼ cups water. Roast until most of fat has rendered, meat is tender, and top is browned and crisp, 2–2½ hours.
- Meanwhile, toss cucumbers, scallions, red chile, and vinegar in a small bowl to combine. Mix gochujang and miso in another small bowl.
- Transfer pork to a cutting board; let rest 10 minutes. Pour off pan juices into a measuring glass. Skim fat from surface.
- Slice pork into ½" slices, transfer to a platter, and pour pan juices over. Serve with lettuce for wrapping and cucumber salad, mint, kimchi (if using), and gochujang-miso mixture for topping.
- Do Ahead: Pork can be cooked 2 days ahead. Let cool; cover and chill. Reheat before serving.
Originally published at Bonappetit.com. Reproduced for personal collection.
